Char Sui Pork

Ever wonder how they make the roast pork that goes into the roast pork steamed buns in Chinatown? This is it! (without the horrific Red 40 - what you thought roast pork naturally comes bright red?!)

Char Sui Pork

2-3 boneless pork ribs (about 1 foot long each) or large piece pork butt
1/3 cup brown sugar or 1/4 cup brown sugar, 1/4 honey
1/4 cup soy sauce
1/2-1tsp Chinese five spice powder
1 head garlic peeled, coarsely chopped
5-6 slices ginger, chopped coarsely
dash of salt
1/4 tsp white pepper

In a mixing bowl: mix pork ribs, brown sugar, soy sauce, five spice powder, garlic, ginger, salt, white pepper. Marinate at least 24 hours (overnight). Give it a good mix half way through (or before you go to bed - sugar tends to settle). When cooking, remove from garlic, ginger (will not need it).

Heat oven to 375F. Line baking sheet with tinfoil. In large skillet, heat 2-3 tbs vegetable oil on medium-high to high. Sear marinated pork, each side 2-3 minutes or until browned. Transfer to baking sheet. Pop in oven, cook approx 45 min depending on thickness or until internal temp of pork is 170F.

Serve: slice 1/4 in. pieces. Serve hot, cold, put in roast pork buns (entry on that later).